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Rusyn Borscht |
Дневник |
INGREDIENTS
DIRECTIONS
1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar (vinegar).
4. Ladle into serving bowls, and garnish with sour cream and fresh parsley (or Dill).
Метки: Rusyn Borscht Carpathian Carpatho-rus Carpatho-Russian Carpatho-Rusyn Dishes Ethnic Food Recepies Rusin Rusyn Ruthenian Traditional |
Koch (Ryzovy nakyp, Rice pudding).dish of the Rusyn People |
Дневник |
Ingredients:
Directions:
Put milk in a saucepan and slowly bring to a boil
Wash rice and place in a saucepan in which milk has slowly boiled
Cook until rice has absorbed all milk
Let rice mixture cool
Mix butter, sugar yolks until creamy
Add lemon rind and salt to taste
Beat egg whites
Mix cooked rice into creamed butter, add raisins and fold in egg whites
Put the mixture into a casserole dish greased with butter and sprinkled with breadcrumbs (if desired)
Bake for approximately 40 minutes in slow oven (320 – 355 F)
Comments: You can use vanilla essence instead of lemon rind, if you prefer. S Some people also put a layer of sliced apples or some other fruit in the middle of the mixture before baking.
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